An amazing roasted eggplant dip that is so simple to make.
Serve with vegetables, sliced bread or baked polenta chips
Ready In: 35mins
Serves: 6
Ingredients
2 medium eggplants
1/4 cup tahini,
1/4 cup lemon juice
1 garlic clove, finely minced
1/2 teaspoon salt
1 teaspoon olive oil
Method
Step 1. Bake eggplants for 15-20 minutes at 200°C or until the flesh is soft
Step 2. Once cool, peel skin off eggplants
Step 3. Place eggplant in food processor with lemon, tahini, garlic, salt and olive oil. Alternatively, for a more full texture, place all ingredients in a bowl and mix with a wooden spoon until desired texture is reached
Step 4. Serve, with an additional dash of olive oil and sprinkle of paprika. Add parsley or mint to garnish (optional)
Enjoy xo
Use hashtags #LLMealPrep and #LadyLolas if you share an image of your meal prep on social media or use one of my recipes, so that I can share your efforts through my networks and on my Instagram story
Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded